2 cups uncooked Lundberg Tri-Color Blend Quinoa
4 cups diced butternut squash
2 cups brussels sprouts, washed and cut in halves
3/4 cup finely chopped shallots
5 sprigs fresh rosemary
2 1/2 cups prepared Better Than Bouillon Vegetable Base
3 tightly packed cups baby spinach
1 cup shelled roasted pistachios
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tbsps olive oil
Preheat oven to 450° F / 230° C
Arrange squash, shallots, and brussels sprouts (cut side down) on a parchment or foil lined baking sheet. Evenly distribute salt, pepper, and oil.
Lay the five rosemary sprigs over the top of your vegetables, then roast in oven for 35 minutes, or until squash browns nicely.
Turn heat to high to bring it to a boil, then cover the pot and turn down the heat to medium and cook for an additional 12-15 minutes, or until water is absorbed.
Add your still-warm quinoa to your serving bowl with the spinach, then remove the rosemary and add your veggies to the bowl fresh out of the oven to help the spinach wilt.
Mix well, then serve warm or at room temperature.